Citrus Herb Quinoa Snap Pea Bowl (Printable Version)

Fresh quinoa bowl with snap peas, vegetables, and bright citrus-herb dressing

# Ingredient List:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon sea salt

→ Vegetables

04 - 1 cup sugar snap peas, trimmed and halved
05 - 1 cup cherry tomatoes, halved
06 - 1/2 English cucumber, diced
07 - 1 avocado, sliced
08 - 2 cups baby spinach or mixed greens

→ Citrus Herb Vinaigrette

09 - 1/4 cup extra virgin olive oil
10 - 2 tablespoons fresh orange juice
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon orange zest
13 - 1 teaspoon lemon zest
14 - 2 tablespoons fresh parsley, finely chopped
15 - 1 tablespoon fresh mint, finely chopped
16 - 1 teaspoon Dijon mustard
17 - 1 small garlic clove, minced
18 - 1/2 teaspoon honey or maple syrup
19 - Salt and pepper, to taste

→ Garnish

20 - 2 tablespoons toasted pumpkin seeds
21 - 1 tablespoon fresh chives, finely chopped

# How to Make It:

01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool slightly.
02 - Bring a small pot of water to a boil. Add snap peas and cook for 1 minute. Immediately transfer to a bowl of ice water to stop cooking. Drain well and set aside.
03 - In a small bowl, whisk together olive oil, orange juice, lemon juice, orange zest, lemon zest, parsley, mint, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until emulsified and well combined.
04 - In a large mixing bowl, combine cooked quinoa, blanched snap peas, cherry tomatoes, cucumber, and baby spinach. Pour the vinaigrette over the mixture and toss gently to coat evenly.
05 - Divide the quinoa mixture among four serving bowls. Arrange sliced avocado on top of each portion.
06 - Sprinkle toasted pumpkin seeds and fresh chives over each bowl. Serve immediately while vegetables are crisp.

# Expert Advice:

01 -
  • The citrus herb vinaigrette wakes up everything it touches, turning humble quinoa into something you actually crave
  • Everything stays crisp and bright, no sad wilted greens in sight, even the next day
  • It comes together in under 40 minutes but tastes like something from a restaurant that takes reservations
02 -
  • Quinoa holds heat like nothing else, so let it cool for at least 10 minutes before tossing with the delicate vegetables or you will end up with wilted, sad spinach
  • The vinaigrette tastes better after the flavors hang out for 15 minutes, so make it first and let it marinate while you prep everything else
  • This bowl keeps beautifully for lunch the next day but store the avocado separately and add it fresh, otherwise it turns brown and unappealing
03 -
  • Zest your citrus before juicing it, or you will find yourself in the frustrating position of trying to zest a squeezed out lemon half
  • Toast your pumpkin seeds in a dry skillet over medium heat for just 2 minutes until fragrant, the difference in flavor is not subtle
  • Use a vegetable peeler to shave thin ribbons of cucumber instead of dicing it for a more elegant texture

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